Dehydrated Tzatziki Seasoning Mix (Printer-friendly)
Zesty dehydrated tzatziki seasoning for Mediterranean-style dips, marinades and grilled vegetables. Shelf-stable.
# What You Need:
→ Herbs & Aromatics
01 - 3 tablespoons dried dill
02 - 2 tablespoons dried mint
03 - 2 tablespoons dried parsley
04 - 1 tablespoon dried chives
05 - 1 tablespoon garlic granules
06 - 1 tablespoon onion powder
→ Spices & Seasonings
07 - 1½ teaspoons sea salt
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon dried lemon zest or citric acid
10 - ½ teaspoon dried cucumber powder (optional)
# How to Make It:
01 - In a medium mixing bowl, combine all dried herbs, garlic granules, onion powder, sea salt, black pepper, dried lemon zest (or citric acid), and cucumber powder if using.
02 - Whisk all ingredients together vigorously until the seasoning blend is evenly distributed and no clumps remain.
03 - Transfer the finished seasoning mix to an airtight container or glass spice jar. Store in a cool, dry pantry for up to 6 months.
04 - Stir 1 to 2 tablespoons into Greek yogurt or sour cream with a drizzle of olive oil for an instant tzatziki-style dip. Alternatively, sprinkle directly over grilled vegetables, chicken, or seafood as a dry seasoning.
# Expert Tips:
01 -
- It turns a scoop of plain yogurt into something that tastes like you spent an hour making tzatziki from scratch.
- Since everything is shelf stable you can keep a jar next to the stove and sprinkle it on anything that needs a bright Mediterranean kick.
02 -
- Dried herbs lose potency faster than you think, so if your dill smells like nothing when you open the bag, buy a fresh one before making this blend.
- Cucumber powder sounds obscure but online spice shops carry it, and even a small amount transforms the mix from herbal to unmistakably tzatziki.
03 -
- Double the batch because once you start reaching for it you will not want to run out.
- Toast the blend in a dry skillet for thirty seconds before using it as a rub to bloom the oils and deepen the flavor dramatically.